This cilantro lime grilled chicken recipe has an insanely delicious Thai-inspired coconut red curry marinade with just five ingredients! It's bright, zesty, so simple to make, and grilled to perfection.
Add the marinade ingredients to a bowl and whisk together until smooth.
Place the chicken thighs in a large ZipLoc (or add them to the same bowl as you made the marinade in), and then pour the marinade over and toss until coated. Place the chicken in the fridge and marinate for 8 hours (up to 24 hours).
Preheat BBQ to high heat (you may want to oil the grate but I find the coconut milk is oily enough to skip that step).
Place chicken on grill and then reduce the heat to medium-high. Cook for 7 minutes then flip and cook for another 7 minutes or until it's cooked though.
Let chicken rest for a few minutes prior to serving. Season with extra salt & pepper if needed (Thai red curry paste usually contains salt).
Serves 4-6 depending on how much people eat.
I used Thai Kitchen brand coconut milk and red curry paste.
I recommend marinating overnight (or even longer) if possible. The longer marinating time really helps infuse more flavor.
All BBQs/grills/grill pans vary as does the size of each chicken piece, so timing may need to be adjusted to ensure chicken is safely cooked.
Chicken thighs are quite forgiving and won't dry out as easily as chicken breasts, so I recommend using those if possible for this recipe.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.